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Pengat Pisang Durian

500ml water
50g sago pearls
150g palm sugar, roughly chopped
500ml water
200g pisang raja, peeled and sliced
200g pisang Montel, peeled and sliced
200ml thick coconut milk
200g durian flesh
1/4 teaspoon salt, or to taste

Boil the water and add the sago pearls. Boil for 10 minutes, stirring continuously to separate the sago and prevent them from settling at the bottom of the pot. Turn off fire and cover pot. Set aside for 10 minutes. Drain sago, rinse in running water and set aside.Bring the palm sugar and water to a boil, stirring to dissolve the sugar. Add the durian flesh and stir with a wire whisk until sauce is smooth – the durian fibres will get caught in the whisk and you can remove them easily. Add banana, coconut milk and salt. Stir over a medium flame until the mixture comes to a boil. Add cooked sago pearls, stir and remove from heat. Serve warm.

Thanks to Chef Wong Yoke Kei
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